Instant Pot Vegan Split Pea Soup
If you thought beans and lentils were boring, this delicious and warm soup will blow your mind. I guarantee! Full of delicious flavors, hearty and easy to make. The perfect weeknight dinner without too much baby sitting.
If split peas and their colors bother you, give them a long ladder once again!! These tiny peas, a few vegetables, and some tangy flavors will produce an incredibly healthy, heart-warming meal without much effort.
My kids call these peas HULK peas!! The color reminds them of HULK. If you pay attention to their nutritional profile, they are actually not missing anything!! So between “Sailor Man Popeye” and “Hulk Spilled Pea Soup”, we prepared healthy dinners!!
I love serving this soup with a plain salad and Baked Kale Chips for an easy and delicious dinner. It can be eaten alone or used as a side dish with CREAM TOMATO PASTA or PLATE PAN GNOCHI for a comforting and satisfying meal.
ARE PEAS GOOD FOR YOU?
Split peas are loaded with glowing healthy stuff. They pack a ton of plant-based protein; soluble fiber; B vitamins; and complex carbohydrates. Soluble fiber aids in better nutrient absorption. No wonder it keeps you full and full for a long time.
You can find green or yellow peas in most grocery stores. They have a long shelf life, so stock up on rainy/snowy days to make an easy pantry meal. We use green peas for this recipe.
To make this pea soup more hearty and satisfying, I added chopped red potatoes and carrots. We stir in a tablespoon of Worcestershire sauce to brighten the mood. (Choose the soy-free vegan version)
DO WE NEED TO WET THE PEAS BEFORE COOKING?
Generally, peas cook much faster than beans. So you don’t need to soak them the night before. In a pressure cooker like the Instant Pot, they cook in just 10 minutes without any problems. Just rinse under cold water before cooking.
But nutritionally, by soaking beans and lentils, you’re optimizing their nutrient content. It helps to increase absorption and prevent possible negative side effects such as gas and bloating.
TIPS FOR PREPARING MEAL AND STORING PEA SOUP
You can easily double the recipe and use it for 2-3 meals. This soup is freezer-friendly. To freeze leftover soup, simply store it in freezer-safe glass containers. Thaw in the refrigerator overnight, reheat and use immediately. Refrigerate for up to 2 days.
Split pea soup thickens significantly over time. Therefore, add water or broth to achieve slurry consistency during reheating.
CONTENTS
- See the exact measurements on the recipe card below. But here are the main characters in the series:
- green peas
- olive oil
- Mixed onions, red potatoes and carrots
- Water or Low Sodium Vegetable Juice
- To make Worcestershire sauce (vegan) Gluten Free, you can use liquid coconut amino substitute.
- Garlic,
- Bay leaf and thyme
- Red chili flakes, salt and pepper
WHAT ARE THE BENEFITS OF MAKING SOUPS IN A POT LIKE A SMART COOKER?
So we turn simple pantry ingredients and even super-simple instructions into a SUPERSTAR soup! Thanks to the magic of pressure cooking!! It helps you infuse the smooth texture and flavors in a very short time.
We’re talking about 30 minutes from start to finish! And the final results would be just as delicious if you spent hours boiling and cooking it.
We love using our ‘electric smart pressure cooker’ Instant Pot to make this delicious soup. No pre-meal prep plans or baby watching on the stovetop. I have to say, one of my favorite things to make in the Instant Pot is soups.
STEP BY STEP INSTRUCTIONS:
Turn on the Saute button on your Instant Pot and add the oil. When it appears HOT, add the onions and sauté for 2-3 minutes until slightly translucent. Add the garlic and continue sautéing for another minute. Add the remaining vegetables and spices and get a nice mixture.
Now add green peas (washed and rinsed). Mix well so everything is coated and mixed well. Mix with vegetable broth or water. Check the flavor of the spice.
Press Cancel. Close the InstantPot lid with the vent sealed. Select MANUAL setting. InstantPot will come to the press and do the cooking. Cook at high pressure for 7 minutes for light al dente peas. Otherwise, bake for 10 minutes.
When the Instant Pot has finished cooking and goes into KEEP WARM mode, wait 5 minutes and release any residual pressure by moving the valve from SEAL to VENT. Open the lid.
Remove the bay leaf and mix the mixture well. Sprinkle some red pepper flakes and freshly ground black pepper on top. Serve hot with crusty bread or a fresh green salad on the side. Fun !
Where is the card with ingredient portions?
could not find the ingredient list and portions